Description
A simple and delicious recipe for Butter-Poached Lobster Tail with Egg Emulsion, perfect for a special occasion.
Ingredients
Scale
- 2 lobster tails (about 6–8 ounces each)
- 1 cup unsalted butter
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg yolk
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 cup olive oil
- Fresh chives, chopped (for garnish)
Instructions
- Begin by bringing a pot of water to a boil. Add the lobster tails and blanch them for 1-2 minutes. Remove and immediately place them in an ice bath to stop the cooking process. Once cooled, carefully cut the shells open and remove the lobster meat, keeping it intact.
- In a saucepan, melt the butter over low heat. Once melted, add the salt and black pepper. Keep the butter warm but not boiling.
- Place the lobster meat in the warm butter and poach for about 5-7 minutes, or until the meat is opaque and tender. Remove the lobster from the butter and set aside.
- In a small bowl, whisk together the egg yolk, lemon juice, and Dijon mustard until well combined.
- Slowly drizzle in the olive oil while whisking continuously to create an emulsion. The mixture should thicken and become creamy.
- To serve, place the poached lobster tail on a plate, drizzle with the egg emulsion, and garnish with chopped chives.
Notes
- For added flavor, infuse the butter with garlic or herbs like thyme or rosemary while melting it.
- If you prefer a lighter dish, substitute half of the butter with vegetable broth for poaching the lobster.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 lobster tail with emulsion
- Calories: 450
- Sugar: 0g
- Sodium: 200mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 200mg
Keywords: Butter-Poached Lobster Tail with Egg Emulsion